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http://dx.doi.org/10.11002/kjfp.2014.21.6.851

Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8  

Kim, Mi-Sun (Department of Food Science and Technology, Kyungpook National University)
Park, Heui-Dong (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.21, no.6, 2014 , pp. 851-858 More about this Journal
Abstract
Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, and the fermentation characteristics were compared with those of S. cerevisiae W-3, an industrial wine yeast. The strains S13 and D8 showed delayed alcohol fermentation compared with the W-3 strain, but the final alcohol contents of the S13 and D8 wines after fermentation were similar to those of the W-3 wine. The S13 wine showed significantly lower malic-acid content than the W-3 wine, but the D8 wine showed a similar level. Both the wines fermented using the S13 and D8 strains showed significantly lower acetaldehyde, methanol, and fusel oil contents, including n-propanol, iso-butyl alcohol, and iso-amyl alcohol, compared to the W-3 wine. Especially, the methanol content was 98.6 mg/L in the S13 wine and 112.0 mg/L in the D8 wine, which were much lower than 192.8 mg/L in the W-3 wine. The S13 wine obtained the highest score in terms of color among the three wines in the sensory evaluation, with lower Hunter's L, a, and b values compared to the W-3 wine.
Keywords
indigenous yeast; S. cerevisiae; Muscat Bailey A (MBA); grape wine; D8; S13;
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Times Cited By KSCI : 7  (Citation Analysis)
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